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Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage
来源：食品科学网 阅读量: 199 发表时间: 2021-12-08
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作者: Suhong Huang, Xiaoli Dong, Yali Zhang, Yuru Chen, Yajie Yu, Ming Huang, Yuandong Zheng
关键词: Ca rboxymethyllysine; Broiler; Postmortem ageing; Storage; Heating
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